MY FAVORITE LEMON PUDDING
Steps:
- Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
- Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
- Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.
EASY LEMON PUDDING
Make and share this Easy Lemon Pudding recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 16m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- On med-hi heat, bring sugar and water to a boil.
- Mix cornstarch, lemon juice and lemon extract.
- Stir into boiling mixture.
- Beat the egg yolks and stir about 1/4 cup of the hot mixture into them.
- Quickly stir this into the hot mix.
- Spoon into dessert cups.
- Chill.
- If you prefer you can put the mix into a baked pie shell, and cover with meringue.
OLD-FASHIONED LEMON PUDDING
Just the basics, no fancy ingredients. If grandma made a lemon pudding, this was it.
Provided by SAGETOAD
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 51m
Yield 6
Number Of Ingredients 7
Steps:
- Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
- Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 82.2 g, Cholesterol 144.3 mg, Fat 11 g, Fiber 0.2 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 496.2 mg, Sugar 67.5 g
HOMEMADE LEMON PUDDING
This lush lemony dessert is far superior to anything from a box mix and just easy to make.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h15m
Number Of Ingredients 9
Steps:
- Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, lemon zest, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
- Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
- Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
- Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). Whisk lemon juice into chilled pudding. To serve, whisk until smooth and divide among four small bowls.
Nutrition Facts : Calories 357 g, Fat 22 g, Protein 5 g, SaturatedFat 13 g
CORNSTARCH PUDDING
This if from the cornstarch box. It takes me back to the good ol' days of seventh grade homemaking class. Very easy and a nice treat.
Provided by Bertha C.
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place cornstarch, salt, and sugar in mixing bowl, and mix well.
- Add 1/2 cup milk, and stir until smooth.
- Scald 1 1/2 cups milk in top of double boiler, and add cornstarch mixture slowly, stirring constantly.
- Place over boiling water in bottom of double boiler, and cook slowly, stirring constantly until smooth and thickened.
- Cover, and cook for 15 minutes longer, stirring occasionally.
- Add vanilla and stir.
- Pour into individual molds which have been rinsed in cold water.
- Chill until firm.
- Unmold and serve with maple syrup, cream, chocolate sauce, sliced peachs, or sliced apricots as desired.
- Chocolate: Add 1 square unsweetened chocolate, melted, at the same time vanilla is added.
- Coconut: Add 1/2 cup shredded coconut to scalded milk.
LEMON BREAD PUDDING
Sweet raisins and a smooth hot lemon sauce make this bread pudding extra special. Even today, I get requests for the recipe from people who tasted this traditional dessert years ago. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Toss bread and raisins in an ungreased 1-1/2-qt. baking dish. In a small saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from the heat. Whisk eggs and vanilla in a small bowl. Stir a small amount of the hot milk mixture into the egg mixture; return all to the pan, stirring constantly. Pour over bread and raisins. , Place dish in a larger baking pan. Fill larger pan with hot water to a depth of 1-in. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. , For sauce, combine the sugar and cornstarch in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes, or until thickened. Remove from the heat. Stir in lemon juice, zest and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers.
Nutrition Facts :
LEMON SNOW PUDDING
My mother first served this light and refreshing dessert at a dinner for my brother, his new bride and their wedding guests back in the early '40's. When I go married in '47, I made sure I had the recipe.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine water, lemon juice, sugar and salt. Bring to a boil. Combine cornstarch and cold water until smooth; add to saucepan. Cook and stir over low heat until smooth and clear. , In a small bowl, beat egg whites until stiff peaks form. Add to saucepan and beat with a wire whisk until mixed, about 2 minutes. Let stand for 4 minutes. Remove from the heat and cool. , Meanwhile, for sauce, combine egg yolks, salt and sugar in a heavy saucepan. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture coats the back of a spoon. Remove from the heat; immediately place pan in cold water to cool. Stir for 1-2 minutes. Add vanilla. Chill. , To serve, spoon pudding into individual serving dishes and top with sauce. Sauce will settle to bottom of dish. Refrigerate leftovers.
Nutrition Facts :
LEMON CUSTARD FILLING
A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!
Provided by HILARY2000
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.
Nutrition Facts : Calories 69.8 calories, Carbohydrate 11.5 g, Cholesterol 39.2 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 63.7 mg, Sugar 8.5 g
LEMON PUDDING
Categories Milk/Cream Citrus Egg Dessert Freeze/Chill Quick & Easy Vinegar Lemon Chill Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 (dessert) servings
Number Of Ingredients 16
Steps:
- Open and sterilize 8 eggshells:
- Carefully remove and discard top third of each eggshell by tapping around egg with a knife, then gently prying off top. Reserve 3 yolks in a bowl for lemon curd. If making trompe l'oeil toasts, reserve 3 whole eggs in another bowl. Reserve remaining whites and yolks for another use.
- With a small knife, tear any membrane remaining in bottoms of eggshells. Cover shells with 2 inches cold water in a 3-quart saucepan and add vinegar. Simmer over moderate heat, gently stirring occasionally and skimming off any debris, 15 minutes. Carefully transfer shells with a slotted spoon to a rack to cool. Wipe shells inside and out gently with a dampened paper towel to clean completely.
- Make lemon pudding:
- Whisk together cornstarch, sugar, and a pinch of salt in a 1 1/2-quart heavy saucepan, then whisk in half-and-half until smooth. Bring to a boil over moderate heat, whisking constantly, then boil, whisking constantly, 2 minutes. Remove from heat and whisk in lemon juice and butter, then transfer pudding to a metal bowl. Set bowl in a larger bowl of ice and cold water and stir frequently until cold, about 10 minutes. Transfer pudding, covered, to refrigerator (reserve ice water).
- Make lemon curd:
- Whisk together zest, lemon juice, sugar, and yolks in a 1- to 1 1/2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 4 minutes.
- Force lemon curd through a fine-mesh sieve into another metal bowl, scraping bottom of sieve, then transfer to ice bath and stir frequently until cold. Cover surface of curd with wax paper and chill in refrigerator until ready to serve.
- Assemble eggs:
- Arrange eggshells in an empty egg carton or eggcups. Spoon about 2 tablespoons lemon pudding into each eggshell and make a small well in center. Transfer lemon curd to a plastic bag, pressing out excess air. Snip off 1 corner of bag to create a 1/4-inch opening. Twisting bag firmly just above curd, pipe about 1 tablespoon into center of each egg to form "yolk." Serve puddings in shells with spoons, and with trompe l'oeil toasts if making.
LEMON PUDDING
This lush dessert tastes like a lemon meringue pie without the crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Number Of Ingredients 8
Steps:
- In a medium saucepan (off heat), whisk yolks, 1 cup sugar, cornstarch, lemon zest, salt, and 1/2 cup of the milk until completely smooth; gradually whisk in remaining 3 cups milk.
- Place saucepan over medium heat; bring to a gentle simmer, whisking occasionally (mixture will thicken when it reaches a simmer). Remove from heat; whisk in lemon juice.
- Pour mixture through a fine-mesh sieve into a medium bowl. Divide evenly among serving dishes; refrigerate, uncovered, until chilled, about 1 1/2 hours. (To store overnight, cover dishes tightly with plastic once pudding has chilled.)
- To serve, whip cream with remaining 2 tablespoons sugar until soft peaks form. Spoon over puddings; garnish with extra lemon zest, if desired.
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